Smoke leg of lamb at 250°F for about 2.5 to 4 hours, and pull at 130°F, for medium rare to medium, before the rest. That is for leg of lamb (bone-in), at the heat shown; the calculator above has each heat a source gives a time for.
Rest 15 to 20 minutes before slicing or pulling. USDA counts leg of lamb safe at 145°F with a 3 minute rest; a thermometer in the thickest part tells you more than the clock.
130°F, for medium rare to medium, before the rest. Cook to that temperature rather than to the clock.
How long should leg of lamb rest?
15 to 20 minutes, loosely covered or wrapped, before slicing or pulling.
Should I cook to time or to temperature?
To temperature. The time tells you when to start and when to start checking; the meat is ready when the thickest part reaches its pull temperature.
Does my smoker change the time?
Not at the same temperature, as far as any cooker maker or test says. What changes is how steady it holds: keep the lid or door shut and the fire even, and the time holds too.
